Pickled Mexican Vegetables

Pickled Veg

I don’t know if any dinner featuring the tastes of Mexico would be complete without this dish … in Mexico it is often found sitting on tables just waiting for you to nibble.

This keeps for weeks in your fridge and is a great accompaniment to sandwiches or burgers and always perfect for tacos.

Like many pickled recipes, this is just a guide.  Use whatever vegetables are fresh and ready at hand.  Today’s version included garden fresh cauliflower, zucchini, green & yellow beans, carrots and sweet Walla Walla onions.  Prepare vegetables in bite size portions, i.e., cauliflower florets, wedges of zucchini, carrots sliced on diagonal … you get the idea.  I like to prepare everything ahead of time, and have them ready on the cutting board so I can see the colours and shapes together to make sure it is a pretty picture.  (yep, I’m that weirdo)  If you like a bit of spicy kick, slice up a jalapeño or two as well.

Start by heating up some good olive oil, (a generous portion – more than you would normally use to sauce) sauté onions until soft.  Add garlic, carrot, and any veg you think might take a while to soften.  You are only looking for crisp tender as your finished product, not soft and overcooked veg.

Add:

2 1/2 cups white vinegar

1 tbsp salt

1 tsp cumin seeds

1 tsp peppercorns

1 tbsp dried mexican oregano

4 bay leaves

Simmer just until heated through and remove from heat.  Store in glass jar (or non reactive container) in the fridge for weeks!

 

 

 

 

Basil Chive Vinaigrette

Nothing smells like fresh basil – definitely my favourite herb.  Summer is the only time of year I make this vinaigrette, when the basil is plentiful and salads grace every meal.

Basil Vinaigrette 1

  • 2 garlic cloves, minced
  • 1 1/2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1/4 cup red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 1/2 oz (45 g) fresh basil leaves (about 2 cups leaves)
  • 1/4 cup chopped fresh chives
  • 1 tsp salt
  • 1 tsp freshly cracked black pepper
  • 1 cup really good quality extra virgin olive oil

Blend all ingredients, except for the olive oil.  Give it a good whiz, until all the herbs are bright flecks of green, then slowly drizzle in the olive oil until creamy and smooth.

Basil Vinaigrette 2

I really think this needs either an immersion blender or food processor to get the consistency.  If you don’t have either, chop herbs very fine and whisk it all up.

This will yield about 1 pint jar, and I’d suggest trying it in a variety of ways …

Basil Vinaigrette 3

salad dressing   ~   vegetable dip   ~   blend with cream cheese for a spreadable bread topping   ~   toss with zucchini ribbons   ~   brush over grilled chicken or seafood

 

Green Bean and Tomato Salad

 

Green Bean & Tomato Salad

I found this recipe on Smitten Kitchen’s website, and with both beans and tomatoes at the market it was a quick and easy side dish – loved it!

Serves 6

1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier
1 pound cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional)

Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.

Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.

Do ahead: Beans and vegetables can be prepared ahead of time. Simply toss with the dressing only at the last minute, as it can discolor the green beans after several hours.

Crunchy Broccoli Slaw

Broccoli Slaw

Huge thanks to SmittenKitchen for this delicious, crunchy and addictive slaw.  We loved it!  I’ve tried a few recipes out, but this one hits all the notes and it will be on repeat all summer long.

Makes about six cups of slaw

2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or if you are like me, and always have some pickled red onions in the fridge, use those ….. so pretty!)

Using a jar, combine all dressing ingredients and shake vigorously to combine.  Set in fridge while you prep the salad.

Peel the broccoli stems and either use a mandolin on a fine setting, or dice quite small.  Separate the broccoli florets into bite size pieces, slicing the larger bits.

In a large bowl, combine broccoli, cranberries, and red onion.  Pour dressing over, and stir to mix well, sprinkle with toasted almonds.

Enjoy!  This works exceptionally well as a side to any grilled meat – tonight we served it with smoked baby back ribs.